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StiltWalker Stout
| Brewer: | Fab | Email: | fabricio723@yahoo.com | |||||
| Beer: | StiltWalker Stout | Style: | Oatmeal Stout | |||||
| Type: | Extract w/grain | Size: | 7 gallons | |||||
| Color: |
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Bitterness: | 35 IBU | |||||
| OG: | 1.066 | FG: | 1.010 | |||||
| Alcohol: | 7.2% v/v (5.6% w/w) | |||||||
| Grain: | 200g Flaked corn 200g Flaked oats 350g Flaked rice 226g Brazilian Coffee (Melita) |
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| Steep: | Steep for 20-30 minutes at 155°F | |||||||
| Boil: | 60 minutes | SG 1.066 | 7 gallons | |||||
| 2.7kg Sorghum extract .35kg Brown sugar .45kg Belgian candi sugar .45kg Molasses 1.3kg Rice extract |
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| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes. | ||||||||
| Hops: | 1 oz. Magnum (12% AA, 60 min.) 1 oz. Goldings (5.5% AA, 30 min.) |
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| Yeast: | Safbrew S-33: A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavor profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% a/v, but can ferment up to 11.5% a/v. |
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| Log: | Brew Date 3/22/15 Primary for 3 weeks Secondary: 4 weeks with Cacao Nibs |
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| Carbonation: | 2.0 volumes | Keg: 6.8 psi @ 40°F | ||||||
Recipe posted 04/18/15.
